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| Title | Author(s) | Source | Page(s) |
|---|---|---|---|
| Effects of cooking methods and in-vitro digestion on the digestibility and antioxidant properties of ngari (a fermented fish product of India) | Hanjabam, M D; Elavarasan, K; Kumar, A; Uchoi, D; Tejpal, C S; Ninan, G | IJTK Vol.19(4) [October 2020] | 879-888 |
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- 1 2020